One Pot Creamy Tomato Chicken Pasta
A speedy one pot chicken pasta coated in a luxurious tomato and mascarpone sauce. A perfect midweek dinner.
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Ingredients
- 2 chicken breasts diced
- 3 cloves of garlic minced
- 1 tsp chilli paste optional
- 2 tsp oregano
- 400 g tin of tomatoes
- 1 tbsp tomato paste
- 2 tsp balsamic vinegar
- 500 ml chicken stock
- 250 g fusilli
- 20 g fresh basil leaves torn
- 80 g mascarpone
To serve: (optional)
- Parmesan grated
Instructions
- Season the chicken with salt and black pepper. Heat some oil in a large pan over a medium to high heat. Cook the diced chicken until there are no more pink bits.
- Add the garlic, chilli paste, and oregano and cook for a further minute.
- Now add in the tinned tomatoes, tomato paste, balsamic vinegar, and chicken stock. Bring it to a boil.
- Add in the pasta. The sauce will be very watery, but don’t worry, the pasta will absorb it as it cooks.
- Turn it down to a simmer, and then cook for 10-12 minutes, stirring often, until the pasta is cooked, and the sauce has thickened. If it goes too dry add a splash more water or stock.
- Stir through the basil, and mascarpone until you have a creamy glossy sauce.
- Dish it up, and finish with some grated Parmesan, if you like. Enjoy!
